Epicurean Beak – July 2017

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Le Pavillion.:


Another one of Nagpur’s new cafes. A Cafe small enough to make you look extraordinarily big inside it. Even the furniture, the chairs and the tables make you feel you are huge!

Le Pavillion serves delicious momos, rolls and other quality dishes at reasonable rates. Everything on their menu is tasty enough to satisfy your taste buds.

So, if you are broke and need a good place to hog on that food, Le Pavillion!

Timings: 10:00am to 11:00pm
Average expense for two: Rs.300 for two


Zinea:

Personally for me, this is the best cafe Nagpur has to offer right now. If there is a place for good food, drinks, booze which blends perfectly with the ambience, Zinea is the destination!

To begin with, Zinta is spacious and has a pretty good ambience which comforts you well. Zinea serves the best beer towers and buckets, and pours all the red and white wine right into your glasses which kicks right in! A very good option to booze and chill, especially with the projector inside which displays everything from music videos to sports matches which can be thoroughly enjoyed with your friends. The food is lip-smackingly delicious and varied as you want. The things you must try include the cheesy chicken bruschetta, the tempting Chinese combos, grilled sandwiches and Sizzlers. The rest of the options in the menu are also equally excellent.

Food. Booze. Great time with close ones. It’s all happening at Zinea. And it can happen to you too. Don’t wait!

Timings: 10:30am to 11:30pm
Average expense for two: Rs.600 for two


Bits From My Kitchen


Monsoon special.
*Paneer pakoras* :

Things we need: 
Paneer sliced in cubes, Ginger paste, Garlic paste, Baking soda, Besan (chickpea flour), Curd, Chopped green chillies, Red chilli powder, Salt

For batter:

1/2 cup besan, gram flour

1/2 teaspoon red chilli powder

1/2 teaspoon salt according to taste

1/8 teaspoon baking soda

Approx. 1/4 cup water

Method:

Marinate the paneer. In a mixing bowl, mix the curd, ginger paste, garlic paste and salt properly to reach the consistency of a soft paste. Add the paneer pieces and gently coat them with the curd mixture. Set the mixture aside for two hours or more.

For batter: Mix the besan, red chilli powder, salt and baking soda. Add water slowly to make a thick batter. Rest it for 2min.

Dip the marinated paneer slices in the batter one at a time and drop them slowly into the frying pan. Fry till it turns golden brown.

Serve it hot.

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